Chef de Cuisine Matthias Diether

Driven by a fervour and passion for fine flavours

Matthias Diether describes his cookery as modern, light, European food based on French haute cuisine. The focus is on authentic, fresh, high-quality products whose characteristics are drawn out through their preparation and seasoning.

Sophisticated,precise and often subtle, every dish is a small work of art with a love of detail – taking the Chef and his team up to 40 steps to prepare each dish, meaning that what the guest receives is pure enjoyment.

The Berlin Master Chefs jury awards the title "Berlin Master Chef 2013" to „first floor“ Michelin star chef Matthias Diether. Read more... 

Awards
  • Guide Michelin
    • 1 Michelin star ("first floor", Hotel Palace Berlin)
    • 1 Michelin star (Seehotel Töpferhaus, 2009)
  • Gault Millau
    • 17 out of 20 points ("first floor", Hotel Palace Berlin)
    • 16 out of 20 points (Seehotel Töpferhaus, 2009)
  • Der Feinschmecker
    • 3.5 Fs out of 5 Fs ("first floor", Hotel Palace Berlin, 2014/2015)
    • 3 Fs out of 5 Fs (Seehotel Töpferhaus, 2009)
    • 2008: “Rising Star of the Year" (Aufsteiger des Jahres), second place
  • Berlin Partner
    • "Berliner Master Chef 2013"
    • Berlin Master Chefs: “Rising Star of the Year 2010”
  • Schlemmer Atlas
    • 4.5 out of 5 spoons (Guide 2015)
  • Gusto, der kulinarische Reiseführer
    • 8 out of 10 pans: excellent, generally creative cooking in terms of both technique and taste; well above average, very good products (Guide 2015)
  • Der Große Restaurant & Hotel Guide 
    • Guide 2015: 5 out of 5 chef’s hats
    • Guide 2014: Chef de Cuisine of the Year in Germany 
    • Guide 2013: 5 out of 5 chef’s hats; the "first floor"was the only restaurant in Berlin to get top marks
  • Varta Guide
    • 4 out of 5 diamonds, Varta tip (Guide 2015)
  • Capital-Ranking 2012/2013: rank 27 out of 100
  • Times Journal
    • Rising star of 2006, Middle East (entire Orient)

 

Find out more about the chef de cuisine

Matthias Diether trained at the Hotel Intercontinental in Stuttgart before working for two years under Lothar Eiermann at the Wald- & Schlosshotel Friedrichsruhe. In 1998 he moved on to become entremetier at the Ristorante Da Gianni in Mannheim. In the year 2000 he was chef de partie under Harald Wohlfahrt in the Schwarzwaldstube dining room at the Hotel Traube Tonbach.

From 2001 to 2003 he worked in the same position under Dieter Müller at the Schlosshotel Lerbach in Bergisch Gladbach. In 2003 he joined the Restaurant Aqua at the Ritz-Carlton Hotel in Wolfsburg as  sous-chef to Sven Elverfeld.

It was when he moved to the United Arab Emirates that he took on the responsibility of chef de cuisine. From 2005 to 2007 Matthias Diether cooked at the fine dining restaurants of three hotels: the Ritz-Carlton, Dubai; the Kempinski Emirates Palace, Abu Dhabi and the Shangri-La, Dubai.

In 2007 the chef de cuisine returned to Europe, to the Westin Turnberry Resort in Scotland. In 2008 Matthias Diether moved back to Germany to run the kitchen at the Seehotel Töpferhaus in Alt Duvenstedt, where his cooking earned him a Michelin star and 16 Gault Millau points. Since April 2010 he has been delighting the guests at the first floor with his exceptional culinary delights. After just six months at the helm Matthias Diether was named “Rising star of 2010” by the Berlin Partner jury. Have the capital city’s gourmets ever united faster in appreciation of a Michelin-starred chef?

Within just a short space of time Matthias Diether has made a name for himself in Berlin's gourmet scene and has earned the „first floor“ restaurant a coveted Michelin star, 17 Gault Millau points, 3.5 Feinschmecker F's and the title "Best German Restaurant 2012". In September 2013 the „first floor“ Michelin star chef Matthias Diether has received the award as "Berlin Master Chef 2013".


Curriculum vitae as a PDF